Put the pork shoulder, vinegar, black pepper, crushed red pepper flakes, and salt in a slow cooker. Cook on medium heat for 8 hours or until fork-tender.

Remove the pork from the slow cooker and shred it using two forks while hot. Discard any fat between the shreds.

Skim fat from the cooking liquid in the slow cooker. Add 1 cup of the liquid to the shredded pork for added flavor.

Combine shredded cabbage and carrots in a large bowl.

In a separate bowl, mix canola oil, vinegar, salt, and pepper. Whisk well to make a dressing.

Coat the cabbage and carrot mixture with the dressing and mix thoroughly.